In a small bowl, combine cream cheese, 1/4 cup milk and sour cream, stirring until smooth. Stir in additional milk if needed to make a medium-thick sauce. Stir in green onions.
In prepared casserole dish, layer 1/2 of noodles, 1/2 of meat mixture and 1/2 of sour cream mixture. Repeat layers. Top with shredded cheese. Bake 30 minutes until heated through and cheese melts. Makes 6 to 8 servings.
Sometimes we add a 10-oz. pkg. of frozen peas to the cooked noodles before layering. Sprinkle top with 1/4 cup chopped walnuts. Bake as directed.
DINNER IN A PUMPKIN
For a Halloween treat, paint a face on the pumpkin with acrylic paints before it is baked.
1 medium pumpkin
4 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1/4 cup soy sauce
2 tablespoons brown sugar, firmly packed
4 oz. fresh mushrooms, sliced, or 1 (4-oz.) can sliced mushrooms, drained
1-1/2 cups CHICKEN GRAVY MIX, page 39, or 1 (10.75-oz.) can condensed cream of chicken soup
2 cups hot cooked rice
Preheat oven to 375F (190C). Lightly grease a 10-inch circle in center of a baking sheet; set aside. Place pumpkin on a firm surface. Using a sharp knife, cut out stem end and about 3 inches around stem. Cut on a diagonal by slanting knife from outer edge of pumpkin in toward center. Reserve top. Remove seeds and pulp; discard.
In a medium bowl, combine ALL-PURPOSE GROUND-MEAT MIX, soy sauce, brown sugar, mushrooms, CHICKEN GRAVY MIX or soup and rice. Spoon mixture into pumpkin. Replace top. Place pumpkin on greased baking sheet. Bake about 1 hour in preheated oven until pumpkin is tender. Serve cooked pumpkin along with meat filling. Makes 6 to 8 servings.
HURRY-UP CURRY
Curry is an East Indian blend of spices, ranging from mild to extremely hot in flavor.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, or 2 cups CUBED PORK MIX, page 47, thawed
1/3 cup ketchup
3/4 cup water
1 cup sliced fresh mushrooms
1 teaspoon curry powder
2 teaspoons steak sauce
2 teaspoons Worcestershire sauce
4 cups hot cooked rice
3/4 cup chutney
1/2 cup chopped peanuts
In a large skillet, combine ALL-PURPOSE GROUND-MEAT MIX or CUBED PORK MIX, ketchup, water, mushrooms, curry powder, steak sauce and Worcestershire sauce. Stirring occasionally, cook over medium heat until heated through, about 10 minutes. Serve curry mixture over hot cooked rice. Top with a spoonful of chutney and a sprinkle of peanuts. Makes 4 to 6 servings.
TERIYAKI BEEF & VEGETABLES
A Japanese dish embellished with a delicious sauce.
1 lb. top sirloin
4 medium carrots
3 medium zucchini
About 1/4 cup vegetable oil
2 tablespoons brown sugar
1-1/2 cups ORIENTAL STIR-FRY MIX, page 65
4 cups hot cooked rice
5 green onions, thinly sliced, for garnish
On a cutting board, cut meat, carrots and zucchini in thin diagonal slices. Place 3 to 5 paper towels in a medium bowl; set aside. Heat 2 tablespoons oil in a large skillet or wok. Add meat slices; stir-fry over medium heat until meat is no longer red, 3 to 4 minutes.
Use a slotted spoon to remove cooked meat to prepared bowl. Cover; keep warm. Add remaining oil to skillet or wok. Add carrot slices. Cook and stir 2 to 3 minutes. Add zucchini slices. Cook and stir 2 to 3 minutes longer.
Stir in cooked meat, brown sugar and ORIENTAL STIR-FRY MIX. Cook and stir until mixture thickens slightly. Serve over hot rice. Garnish with sliced green onions. Makes 4 to 6 servings.
Partially freeze meat to make slicing much easier.
MEAT & POTATO PIE
Try this family favorite topped with fresh-tomato salsa.
Double Freezer Pie Crust, unbaked, page 309
1 lb. lean ground beef
1/2 cup milk
1 pkg. ONION SEASONING MIX, page 35
1/8 teaspoon pepper
4 cups grated cooked potatoes or 1 (12-oz.) pkg. hash brown potatoes, thawed
Prepare bottom crust in a 9-inch pie plate; set aside. Preheat oven to 350F (175C). In a medium bowl, combine ground beef, milk, ONION SEASONING MIX and pepper. Press into pastrylined pie plate. Top with potatoes. Cover with top crust. Trim and flute edges. Cut slits in top crust to let steam escape. Bake 1 hour until crust is golden brown. Makes 6 servings.
MEXICAN HAYSTACK
Baked tortilla strips are amazingly crisp and so much better for you than fried.
8 (8-inch) flour tortillas
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, OR CHICKEN MIX, page 39, thawed
1/2 teaspoon ground cumin
Shredded lettuce
4 cups PINTO BEAN MIX, page 49, thawed, or 2 (16-oz.) cans kidney beans, drained
3 medium tomatoes, diced
1 cup Guacamole, page 174, or 2 avocados, diced
8 oz. (2 cups) shredded Longhorn cheese
1/2 cup chopped green onion
1 cup dairy sour cream
1 (7-oz.) can green-chile salsa
Preheat oven to 375F (190C). Lightly spray baking sheet with vegetable cooking spray. Cut flour tortillas into 1/4-inch strips; place on prepared baking sheet. Lightly spray tortilla strips. Bake 5 to 8 minutes, until strips are lightly browned. Carefully remove from oven and cool.
In a skillet heat ALL-PURPOSE GROUND-MEAT MIX or CHICKEN MIX. Add cumin and simmer until heated through, about 10 minutes. On individual serving plates layer all ingredients. First stack tortilla strips and meat mixture. Then layer shredded lettuce, beans, tomatoes, Guacamole or avocados, cheese, onion, sour cream and salsa as desired. Makes 6 servings.
Our Hawaiian Haystack has been a favorite for years. We adapted the idea and took it South of the Border.
ORIENTAL-STYLE SKILLET DINNER
This one-pan meal is quick, with minimum clean-up. For added texture, serve with Chinese-style noodles.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
3-1/2 cups water
2-1/4 cups instant rice
1/4 cup soy sauce
1/2 cup chopped canned bamboo shoots or water chestnuts
1 teaspoon grated fresh ginger Salt to taste
In a skillet, combine ALL-PURPOSE GROUND-MEAT MIX, water, rice, soy sauce, bamboo shoots or water chestnuts, and ginger.
Stirring occasionally, cook over medium heat until water is absorbed and rice is tender. Add salt to taste. Makes 4 to 6 servings.
Three-Layer Casserole
THREE-LAYER CASSEROLE
A hearty trio of flavors and colors, here’s dinner for any family.
2 cups MEAT SAUCE MIX, page 45
1 (10-oz.) pkg. frozen green beans or 1 (16-oz.) can French-cut green beans, drained
2 cups mashed potatoes
4 oz. (1 cup) shredded mozzarella or Cheddar cheese
Preheat oven to 350F (175C). Lightly butter a 1-1/2-quart casserole. Layer casserole with MEAT SAUCE MIX, green beans and mashed potatoes. Sprinkle shredded cheese on top. Bake 25 to 30 minutes, until bubbly. Makes 4 servings.
If possible serve this in a clear-glass casserole and show off the distinctive three layers.
WINTRY-DAY CHILI
A favorite to take on camping trips or “snow picnics.”
1 lb. lean ground beef
1 medium green bell pepper, chopped
1 (14.5-oz.) can tomatoes, crushed
1 (8-oz.) can tomato sauce
4 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano leaves, crushed
1 teaspoon seasoning salt
4 cups PINTO BEAN MIX, page 49, thawed
In a large pot or Dutch oven, brown ground beef. Drain. Add green pepper, tomatoes with juice, tomato sauce, chili powder, cumin, steak sauce, Worcestershire sa
uce, oregano leaves, seasoning salt and PINTO BEAN MIX. Stir to combine thoroughly. Simmer over low heat to blend flavors, about 30 to 45 minutes. Makes 6 servings.
DEEP-DISH POT PIE
A hearty one-dish meal hides under a tender crust.
1 pkg. FIVE-WAY BEEF MIX made with ground beef, page 40, thawed
Single Freezer Pie Crust, unbaked, page 309
1 egg
1 tablespoon vegetable oil
Preheat oven to 425F (220C). Turn FIVE-WAY BEEF MIX into an 8- or 9-inch-square baking dish or a 2-1/2-quart casserole dish. Roll out pastry to a 10-inch square or to fit casserole dish. Place pastry over dish. Trim, letting dough extend 1/2 inch beyond edge of dish. Fold edge under; flute. Cut slits in crust to let steam escape. In a bowl, beat egg and oil with a fork or a whisk. Brush evenly on crust with a pastry brush, covering entire crust. Bake 45 to 60 minutes in preheated oven until deep golden brown. Makes 4 to 6 servings.
To freeze unbaked pie: Wrap airtight in heavy-duty freezer wrap or heavy-duty foil. Store in freezer. Use within 6 months. Thaw frozen pie in refrigerator 24 hours before baking.
SLUMGULLION
An old favorite. Serve this quick combination when time is short.
2 cups ALL-PURPOSE GROUND-MEAT MIX, page 38, thawed
1 (12-oz.) can whole-kernel corn, drained
2 (8-oz.) cans tomato sauce
1 tablespoon chopped fresh parsley
1 (6-oz.) pkg. noodles, cooked, drained
In a medium skillet, combine ALL-PURPOSE GROUND-MEAT MIX, corn and tomato sauce. Stirring occasionally, simmer over medium heat about 15 minutes.
Stir parsley into noodles. Spoon meat mixture over noodles or stir noodles into meat mixture. Makes 6 servings.
MAIN DISHES - CHICKEN
Chicken is enjoying an all-time high in popularity, and you can never have too many recipes.
The secret to make-a-mix cooking is planning ahead. Prepare several mixes when you have the time, then use them when you’re in a hurry. Store CHICKEN MIX in 1-pint containers and you will have the basis for Sweet & Sour Chicken, Mexican Chicken Bake, Chicken Burgers and three other dishes. An additional benefit is that you will also have made 6 pints of broth for future use.
Save money by making your own HERBED STUFFING MIX, CRISPY COATING MIX and CHICKEN GRAVY MIX. Then impress your family with Chicken Strata, Chicken & Ham Foldovers, Crunchy-Crust Chicken or Chicken Breasts en Croûte. They’ll think you slaved over that hot stove all day!
White Chili, one of our new recipes, reflects today’s interest in a healthy diet. We combine cooked navy beans and chicken with the Southwestern flavors of cumin and oregano.
Give Chicken Cacciatore a different look by serving it over strands of spaghetti squash. The colors are great together.
CHICKEN BREASTS EN CROÛTE
Succulent chicken with a delicate filling.
2 tablespoons vegetable oil
6 chicken breast halves, skinned, boned
1 tablespoon fresh parsley or chervil leaves
Salt and pepper to taste
1 (3-oz.) pkg. cream cheese with chives
1 (6-pack) box frozen patty shells, slightly thawed
Chicken Gravy, page 62
Paprika, for garnish
Save time by buying boneless, skinned chicken breasts.
Preheat oven to 400F (205C). Heat oil in a skillet. Add chicken. Sear over high heat 3 to 4 minutes, turning once. Stir in parsley or chervil, salt and pepper to taste. Remove chicken from pan; cool slightly. Cut cream cheese into 6 pieces. Insert 1 piece into underside indentation of each half chicken breast.
Between 2 sheets of waxed paper, roll out each patty shell to an 8-inch circle. Wrap each breast in 1 pastry circle. Pinch edges together to seal. Place wrapped breasts, seam-side down, on an ungreased baking sheet.
Bake 35 to 40 minutes until golden brown. Place baked chicken on a platter. Top with Chicken Gravy. Sprinkle with paprika, if desired. Makes 6 servings.
CHICKEN BURGERS
One, two, three ingredients and lunch is ready.
2 cups CHICKEN MIX, page 39, thawed
1 cup barbecue sauce
8 hamburger buns
CHICKEN CACCIATORE
Guaranteed moist and tender.
Vegetable oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (4-lb.) fryer chicken, cut up
4 cups ITALIAN COOKING SAUCE MIX, page 41, thawed
Combine CHICKEN MIX and barbecue sauce in a medium saucepan. Cook over medium heat about 10 minutes, until heated through. Serve over hamburger buns. Makes 8 burgers.
Preheat oven to 350F (175C). Heat oil in a skillet. Combine flour, salt and pepper in a plastic bag. Add chicken pieces and shake to coat with mixture. Brown chicken in hot oil until golden brown. Put chicken in a 13” x 9” baking dish. Pour ITALIAN COOKING SAUCE MIX over chicken. Cover with foil. Bake about 1 hour, until chicken is tender. Makes 4 to 6 servings.
We’ve served this over a mound of cooked spaghetti squash. The colors are great together.
CLUB CHICKEN CASSEROLE
You’ll proudly serve this appetizing dish.
2 cups CHICKEN BROTH, page 39, thawed
1 cup uncooked long-grain rice
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1-2/3 cups evaporated milk
2 cups CHICKEN MIX, page 39, thawed
1 (10-oz.) pkg. frozen chopped broccoli, cooked and drained
4 oz. fresh mushrooms, sliced
1/4 cup toasted slivered almonds
Paprika, for garnish
Variation
Substitute a 10-oz. pkg. frozen peas for broccoli.
Lightly butter an 11” x 7” baking pan. Combine CHICKEN BROTH and rice in a saucepan. Cook about 25 minutes, until rice is tender.
Preheat oven to 350F (175C). Melt butter or margarine in a large saucepan. Gradually stir in flour and salt. Gradually add evaporated milk. Cook over medium heat about 5 minutes, stirring constantly, until mixture thickens. Add CHICKEN MIX, cooked rice, broccoli and mushrooms.
Put in prepared baking pan. Top with toasted almonds and paprika. Bake 30 to 35 minutes, until bubbly. Makes 8 servings.
You can’t have too many good chicken recipes!
CHICKEN CONTINENTAL
Another great one-dish meal!
1-1/2 cups CHICKEN GRAVY MIX, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup
2 tablespoons grated onion
1 teaspoon salt
Dash of pepper
3 tablespoons chopped fresh parsley or 1 tablespoon parsley flakes
1/4 teaspoon thyme
2 cups CHICKEN BROTH, page 39, thawed
2 cups CHICKEN MIX, page 39, thawed
2 cups instant rice
Preheat oven to 375F (190C). Lightly butter a 2-quart casserole. In a medium bowl, combine CHICKEN GRAVY MIX or soup, onion, salt, pepper, parsley, thyme and CHICKEN BROTH. Stir until well-blended. Add CHICKEN MIX and instant rice.
Put in prepared casserole. Cover and bake about 30 minutes, until rice is tender. Makes 6 servings.
CRUNCHY-CRUST CHICKEN
Old-fashioned goodness in a baked version.
1-1/2 cups CRISP COATING MIX, page 31
2 eggs
1 tablespoon milk
1 (2-1/2-lb.) broiler-fryer chicken, cut up
Preheat oven to 400F (205C). Lightly grease a baking sheet; set aside. Pour CRISP COATING MIX into a large plastic food storage bag; set aside.
In a shallow bowl, beat eggs and milk until blended. Rinse chicken; pat dry with paper towels. Dip each piece of chicken in egg mixture; drain briefly. Place chicken in plastic bag, shaking until coated.
Make-A-Mix Page 11